Soup Day In Chef Ed's Kitchen

Chef Ed's Tortellini & Vegetables Soup 

Yield 8 Servings

Ingredients

2 tablespoons of extra-virgin olive oil

1 large onion, diced

6 medium carrots, halved lengthwise and sliced

6 stalks celery, sliced

1 8 ounce package of  white mushrooms

2 cups of frozen peas

2 bunches of escarole, washed, and roughly chopped

2 teaspoon chopped fresh thyme (or 1 teaspoon dry )

4 cups vegetable broth

6 cups water

Kosher salt and freshly ground pepper

1  14 ounce package of tortellini (frozen)

Parmesan cheese to taste

Chef's Note: You can replace the escarole with 10 cups of chopped spinach, and the tortellini with two 9-ounce package small cheese ravioli

1, Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, mushrooms and thyme and cook, until the vegetables begin to soften, about 5 minutes.  Add the broth and 6 cups water, increase heat to high and bring to a boil, lower the heat, cover and simmer for about 10 minutes, add the peas, and the escarole, and simmer for another 10 minutes. Season with salt and pepper. If you are serving the soup right away, add the tortellini or ravioli, and simmer until the past's are tender- if not see Chef's Note below.

Chef's Note: If you are going to serve the soup, later in the evening or even the next day, do not add the pasta until you are about to serve the soup; otherwise, it will be too mushy.

If you are going to freeze the soup- do not add the pasta- divide the soup into two cup plastic containers, filled almost to the top. Refrigerate overnight, than place a small piece of plastic wrap over the surface of soup, than cover with plastic container cover. Store in freezer up to 3 months. When you are ready to serve  the soup, defrost it, than re heat it to a boil, add about 8 tortellini, per two cup servings. Sprinkle with Parmesan cheese

This soup is also delicious without the pasta.  Enjoy!

Green Split-Pea Soup

with Portobello's Mushrooms 

Servings 4

Ingredients

4 tablespoons olive oil

2 carrots, small dice

2 small onions, small dice

2 ribs celery, small dice

3 cloves garlic, minced

1 pkg of green split peas (2 cups)

3 tablespoon fresh Italian parsley

9 cups water

1/2 teaspoon dried thyme

1 bay leaf

2 teaspoon salt

1 pound portobello mushroom, stems removed, caps cut into 1/2-inch dice

6 tablespoon freshly grated Parmesan Cheese

1/4 teaspoon fresh-ground black pepper

-In a large pot, heat 2 tablespoons of the olive oil, over moderate heat. Add the carrots, onions, and garlic.  Cook until the vegetables start to soften, about 5 minutes, stirring occasionally.

-Add the split peas, parsley, water, thyme and bay leaf. Bring to a boil.  Reduce the heat and cook at a low boil, covered, until the peas are almost tender, about 35 minutes. Add 1 3/4 teaspoons of the salt and simmer 5 minutes longer. Remove the bay leaf.

-Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons of olive oil over moderately high heat.  Add the mushrooms and the remaining 1/4 salt. Cook until the mushrooms brown,5 to 10 minutes.  Add the mushrooms to the soup and bring back to a simmer.  Stir in the Parmesan and pepper.

Chef's Note: Shiitakes or other mushrooms will work well with this soup, but the meaty portobellos are excellent for adding substance and flavor. You can also add a ham hock to the pot while the split peas cook.  But I prefer this vegetarian version.

Also, this soup requires a white wine with body and lots of character to stand up to this hearty soup .

Again, this freezes well, so if want, divide the soup into 2  cup plastic containers and freeze for up to 3 months.

Hope you enjoy both of these soups

Chef Ed